Raspberry Cream Puffs



  • 250mls water
  • 75 grams unsalted butter
  • 1 teaspoon pink Himalayan salt
  • 1 cup flour
  • 5 eggs (Anne Robertson Free Range Eggs)
  • 300mls cream (Holy Cow)
  • 1 cup frozen raspberries (Butlers Fruit Farm)
  • 1 teaspoon vanilla
  • 100g 80% dark chocolate
  • 1 Tablespoon coconut oil


  1. Preheat the oven to 220 degrees celsius.
  2. Line 2 baking trays with baking paper.
  3. Melt the butter in a pot. Add the water and salt and bring to the boil.
  4. Once boiling, add the flour and mix quickly until it comes together into a ball.
  5. Allow it to cook out for about 5 minutes, stirring constantly.
  6. Remove from the heat and into a cold bowl.
  7. Allow the mixture to cool slightly.
  8. Add the eggs one at a time, mixing until each egg is well combined into the mixture before adding the next egg. This stage is a bit of a workout! And it can seem like it is not going to mix in, but it will.
  9. Place mixture into a piping bag (or a glad bag with the corner cut off) and pipe teaspoon sized blobs of mixture on the lined baking tray leaving about 3-4cm between each one.
  10. Bake in the preheated oven for 10minutes then lower the temperature to 160 degrees for a further 10 minutes.
  11. Remove from the oven and allow to cool.
  12. Whip cream and vanilla to stiff peaks and stir through the defrosted raspberries.
  13. Melt the chocolate and coconut oil in a metal bowl over a pot of boiling water. Stir to combine.
  14. Dip the cooled puffs in the chocolate.
  15. Cut them horizontally leaving them connected at the back.
  16. Fill with the raspberry cream.
  17. Decorate with extra defrosted berries if desired.
  18. Enjoy!


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